Don’t Call It a Comeback: Slow Cooker Vegetarian Chili February 6, 2012Posted by Angela @ Making Food for Friends in dairy free, good for a group, quick meal, soup, vegan.
Tags: chili, recipe, vegan, vegetarian
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Oh, hi. Long time no recipe. I almost don’t want to post this because it’s been SO long since I posted a recipe, and this is just a chili recipe. With an iPhone photo, taken of chili leftovers in the kitchen at my work. It’s not glamorous or exotic or even all that exciting, but it is good, and that’s what counts with food, isn’t it? I use this blog a lot as my own personal recipe collection, and even if it’s not the most exciting recipe in the world, it’s one I will want to make again, so I’m putting it here for safekeeping, and for sharing. Because you can never have enough chili recipes! I made this last night for three non-vegetarians and everyone devoured it. It’s a keeper for sure, and super easy, which is my main criteria for recipes these days. I was able to get it in the slow cooker in about 5 minutes time, and let it simmer there for the better part of the afternoon until it was time for dinner.
Next time, I’ll try to come back with something a little more interesting—but no promises!
Slow Cooker Vegetarian Chili
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can fire-roasted diced tomatoes, undrained
1 cup frozen corn
½ small can tomato paste
1 small can diced green chiles
½ onion, chopped and sautéed
½ red pepper, chopped and sautéed
½ green pepper, chopped and sautéed
1 cup water
1.5 tablespoons chili powder
1.5 tablespoons cumin
1 tablespoon oregano
2 tsp smokey salt
Saute your onion, red pepper, and green pepper in a little olive oil until tender. Throw everything in a slow cooker and simmer on low for at least 3-4 hours. Taste for spice level—as made, this is not a spicy chili but you could easily up the spice factor with some cayenne or hot sauce.
Topping suggestions: diced avocado, sour cream, tortilla strips, shredded cheese. The more, the better!
Easy Vegetarian French Onion Soup May 10, 2011Posted by Angela @ Making Food for Friends in soup, vegetarian.
Tags: cooking, recipe
I’ve been a vegetarian for years and years, but have always had a love for French Onion soup. Almost all French Onion soup is made with beef broth, and delicious as it may be, it’s sadly not vegetarian. So as much as I love French Onion soup, I rarely eat it, but I saw a picture of it recently and couldn’t stop thinking about it. It’s probably the pregnancy doing this but once I get fixated on wanting to eat a certain thing, I won’t be satisfied by anything else until I have it.
Making the soup takes a little while, but a lot of it is hands-off time while the onions cook down.
Easy Vegetarian French Onion Soup
(Makes four servings)
Two large Spanish onions, very thinly sliced
1 tbsp butter
1 tbsp olive oil
4 cups non-beef broth (if you can’t specifically find the “non-beef” bullion cubes, four cups of a nice vegetarian or mushroom broth would work)
Sprinkle of thyme and black pepper
1/3 cup miso
4 slices of bread (I used sourdough)
1 cup grated swiss cheese
First up, peel your onions and slice them realllllly thin. The thinner the better. If you have a mandolin, now is the time to use it!
Heat the butter and olive oil in a large pot (I used my dutch oven) over low heat. Add the onions to the pot, stir, and continue to cook over low heat for at least 30-45 minutes. Stir occasionally so the onions on the bottom don’t burn. They should turn limp, and start to carmelize.
While the onions are cooking, heat up your broth. When it is hot but not boiling, stir in the miso, thyme, and black pepper. Keep over low heat until the onions are done.
Now is also a good time to pre-heat your oven. Set it to 375 degrees and get out four oven-safe bowls.
When your onions are done, add the broth to the onions and heat together over medium-low heat for about 5 minutes. Ladle a quarter of the onion and broth into each of the four oven-safe bowls. Top each bowl with a piece of sourdough bread, and top the bread with some grated swiss. A little more pepper on top isn’t a bad touch.
Heat the four bowls in the oven for 10-15 minutes or until the cheese is bubbly and browned. Make sure you let them cool a little before eating!
Sick Day! No-Chicken Noodle Soup December 13, 2010Posted by Angela @ Making Food for Friends in soup, vegan, vegetarian.
Tags: cooking, dinner, lunch, recipes, soup, vegetarian
I felt progressively worse every day of the weekend, going to sleep Sunday night drained of energy, foggy head, sore throat, all around not feeling top notch. I stayed home today, and made myself a big batch of “chicken” noodle soup (minus the chicken, plus some chickpeas!) for lunch. There are plenty of recipes for chickpea noodle soup on the internet. Two good ones can be found at 101Cookbooks and in the cookbook Veganomicon. I totally winged this, though, just going off what I had, what is usually in chicken noodle soup, and what would make me feel better. This soup has a lot going for it for a sick person—miso, garlic, warm broth, plenty of veggies, protein from the chickpeas. I ate two bowls around noon, and am going back for a third any time now. I used egg noodles because I love egg noodles in soup, but if you swapped out the egg noodles for another type of noodle, this soup would be vegan.
No-Chicken Noodle Soup
1 medium onion, chopped
3 cloves of minced garlic
2 large carrots, chopped
2 large stalks celery, chopped
6 cups vegetable or no-chicken broth
1 can chickpeas, rinsed
6 oz (or two handfuls) egg noodles
1 tsp sage
1 tsp oregano
1 tsp thyme
1 tsp celery seed
salt & pepper
1/3 cup miso
Chop the onion, carrots, and celery. Heat a glug of olive oil in a large soup pot. Add the onions, and cook until translucent. Add the minced garlic, cook another minute or so, and then add the carrots and celery. Continue to cook the carrots and celery for 3-4 minutes. Add the broth, spices, and chickpeas. Bring to a boil.
Once the soup is at a boil, reduce the heat to medium, and add the egg noodles. Simmer until the noodles are tender. Keep the soup at a medium-low heat, stir in the miso until it dissolves. Taste for spice levels, adjust if necessary, and then eat!
Potato Cheddar Chowder October 29, 2010Posted by Angela @ Making Food for Friends in soup, vegetarian.
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Pureed potatoes are great for making a creamy, vegan soup. I realized well after eating the soup that I forgot to add cream to it—but I really don’t think it needed it. If you prefer a creamier soup, add a half-cup of milk or cream at the end, before adding the cheddar, and heat through. This also tastes great without the cheddar for vegans. It’s easy to modify for any tastes, and was a really good soup.
This soup has the taste of a really good baked potato, especially if you add the crumbled bacon and chives on top. You could even top it with a dollop of sour cream! It was easy to make, and most ingredient are things I usually have on-hand. This one will be going into regular rotation for sure.
Potato Cheddar Chowder
2 medium to large Yukon Gold potatoes, cleaned and diced
1 small onion, diced
2 garlic cloves, minced
4 cups of vegetable broth
1 cup frozen corn
1 tsp salt
1 tsp black pepper
1 tsp dried basil
3 tbsp flour
1/4 cup shredded cheddar cheese
3 strips Morningstar “bacon” (or real bacon, if you prefer), crumbled, for garnish
Additional cheddar, for garnish
Chives, for garnish
Clean and dice the potatoes. Bring 4 cups of vegetable broth to a boil, and boil the potatoes in the broth until they are fork-tender. Drain the potatoes but reserve the broth in a bowl–place the potatoes and reserved broth to the side. You will have slightly less than 4 cups of broth by this point.
In a soup pot, saute the onion over medium heat until soft. Add the minced garlic, and saute for another minute or so. Add the reserved broth back into the pot, along with the salt, pepper, and basil. Stir in the flour and whisk to get any lumps out. Add half of the potatoes and half of the corn to the put, bringing to a simmer.
Using an immersion blender (or regular blender, carefully :)), puree the soup to the desired consistency. Mine was more rustic than smooth but I like it that way. Add the rest of the potatoes and corn to the pureed soup. Once the newly added potatoes and corn are heated throughout, stir in the shredded cheese (and a half-cup of cream, if you want).
Serve with crumbled fake or real bacon, chopped chives, and a little more shredded cheese.
Mushroom Tortilla Soup and Sweet Potato Pepita Quesadillas October 22, 2010Posted by Angela @ Making Food for Friends in dinner, soup.
Tags: Bayless, quesadilla, Rebar, tortilla soup
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I’ve used Bloglines for years and years. Bloglines is (or was) an RSS feed aggregator–it gathers subscriptions all of my favorite blogs in one place so I can quickly see what’s been updated and read all of the blogs from one location. With the news that Bloglines is shutting down come November 1, I realized I had to spend some time going through all of the recipes that I had saved in Bloglines over the years. It’s been interesting—I’ve spent time cutting and pasting dozens and dozens of recipes from my “saved” folder in Bloglines to my Gmail account, and in the process, have rediscovered a ton of recipes I marked to try and then promptly forgot about. One of them being this quesadilla recipe. When I bookmarked it almost three years ago, I didn’t realize at the time it was a recipe from the Rebar cookbook, which I own! It’s a great book and I knew the recipe must be delicious if it came from Rebar. Determined not to forget about the recipe for another three years, I printed it out, took the recipe to the store, picked up some small toasted pumpkin seeds (haven’t gotten around to roasting any this year so far), and decided TONIGHT IS THE NIGHT.
Now, I’m sure a quesadilla would be a fine meal on it’s own. But thinking about the classic combo of grilled cheese and tomato soup, I thought a nice counterpart to this grilled quesadilla would be tortilla soup. Another recipe bookmarked in my “to try” pile was a tortilla soup with mushrooms and goat cheese from a Rick Bayless cookbook. I got home from work, peeled the sweet potatoes and got them roasting, and started making the soup. One mistake I made with the soup was putting an entire chipotle chile (from a can of chipotle chiles in adobo sauce) in the soup. It was SPICY!!! By far the hottest meal we’ve had in ages. Topping the soup with goat cheese cut the spice level a little but I think using half a chipotle is the way to go. Learn from my errors. 🙂
Mushroom Tortilla Soup with Goat Cheese
(Adapted from a recipe in Mexico, One Plate at a Time by Rick Bayless)
1 1/2 tablespoons vegetable oil, plus a little oil to spray or brush on the tortillas
4 garlic cloves, peeled and left whole
1 small onion, diced
One 15 ounce whole or diced tomatoes in juice, drained OR 12 ounces (2 medium small round or 4 to 6 plum) ripe tomatoes, cored and roughly chopped
1/2 of one canned chipotle chiles en adobo
6 cups good vegetable broth, store-bought or homemade
8 ounces mushrooms (shiitakes or baby portobellos would be nice), stemmed (discard the woody stems or finely chop them) and sliced 1/4 inch thick
6 corn tortillas
4 ounces goat cheese, cut or broken apart into roughly 1/2 inch cubes
Baby arugula, for garnish (optional)
Toasted pumpkin seeds, for garnish (optional)
Start by making the soup. In a medium-large (4 quart) saucepan, heat the oil over medium. Add the garlic and onion and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop up the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible transfer to a food processor or blender; set the pan aside. Add the tomatoes and half of one chipotle pepper (from a can of chipotles en adobo) to the garlic and onion and process to a smooth puree.
Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and sliced mushrooms and bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 teaspoon, depending on the saltiness of your broth.
While the soup is simmering, you can make your tortilla strips. Heat the oven to 375 degrees F. Cut the tortillas in half, then cut crosswise into 1/4 inch strips. Toss the cut strips with a tablespoon of olive oil and salt in a bowl. Spread out the tortilla strips in a single layer on a baking sheet. Set in the oven and bake, stirring around every couple of minutes or so, until lightly browned and crispy, about 8 minutes.
To serve the soup, top with tortilla strips, crumbled goat cheese, and arugula and pumpkin seeds (if desired).
1 large sweet potato
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/8 cup toasted pumpkin seeds
1 cup grated Monterey Jack cheese
2 whole wheat tortillas
1/3 cup honey-chipotle sauce (see below)
Preheat oven to 375F. Peel the sweet potato and dice it. and quarter them lengthwise. Toss the diced sweet potato with a little olive oil, salt and pepper. Roast in the oven until fork-tender and golden (about 20 mins).
To assemble the quesadillas, heat a large skillet or grill pan over medium high heat. Brush lightly with oil. Spread a thin layer of honey-chipotle sauce over the surface of the tortilla, sprinkle with the grated cheese, scallions, and pepitas. Spoon roasted sweet potato cubes over the bottom half of the tortilla. Fold the top half over the bottom, and heat through on the skillet or grill pan until the cheese melts and the tortilla crispens.
Honey Chipotle Sauce
4 tbsp tomato paste
1 tbsp chipotle puree (puree a 7 oz can of chipotle chiles in adobo sauce)
1 tsp lime juice
1 tbsp honey
2 tbsp water
Combine all of the ingredients in a small bowl and whisk (or blend in the blender) until well blended. Refrigerate up to two weeks.
A Pumpkin Feast for Two October 10, 2010Posted by Angela @ Making Food for Friends in bread, dinner, good for a group, soup, vegan.
Tags: chili, pumpkin
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The weather has been gorgeous in Michigan all weekend. Temperatures in the upper seventies and clear sunny skies. It doesn’t seem like the middle of October—more like the middle of August, prime grilling season. I am completely in the fall spirit, though, and spent Saturday evening decorating the house for Halloween and cooking up a few pumpkin dishes for dinner despite the unseasonably warm temperatures. If the calendar says it’s mid-October, it’s pumpkin time, no matter what the weather might be saying!
Since it is autumn, you’re probably starting to see these appear on grocery store shelves:
100 percent pure pumpkin. No spices, no filler—just pumpkin, pureed and ready to be put to work. You could buy a pumpkin, seed it, peel it, roast it, and puree it…but in this case, I prefer to let Trader Joe do the heavy lifting and just buy the can of puree, ready to be used in so many recipes.
This one can was split and used in both recipes I made last night, pumpkin chili and pumpkin knots. Both recipes were modified from/inspired by a great blog, (never home)maker. I tweaked both slightly and will be putting my modified versions here, but please visit (never home)maker to see the recipes in their original, intended form, with really beautiful step-by-step photos and write-ups.
This meal was hands down one of the best we’ve had in a while. The pumpkin knots are out of this world delicious. They take a little bit of time to prepare but it’s largely hands-off time, and if you have a stand mixer, these come together in a snap. If you don’t, you’ll just get a little extra arm work-out kneading them by hand! 🙂
1 small onion, finely diced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 can diced tomatoes (undrained)
1 can black beans, rinsed
1 can kidney beans, rinsed
1/2 can pumpkin
1/2 cup ( or a little more) pumpkin beer
1 tsp chili powder
1 tsp cumin
1 tsp white pepper
1 tsp oregano
1 tsp smoked paprika
Finely chop your onion and peppers. Saute in a dutch oven or large pot until softened. Add the rest of the ingredients (everything, as described above in the ingredients list) and let simmer over low heat for at least 30-45 minutes. Taste and add more spices if you like more heat.
1 packet (2 1/4 tsp) active dry yeast
1 cup warm (110-120F) water
1 tsp sugar
3 1/2 cups bread flour
1 tsp salt
1/2 cup pure pumpkin puree
2 tbl olive oil
Spices: a pinch of each—oregano, thyme, and sage
Additional olive oil and parmesan for finishing
Start by proofing your yeast. Put your warm water in a bowl, and stir in the packet of yeast and teaspoon of sugar. Let it sit for about 10 minutes. It should start to get foamy on top—that means the yeast is working. If you don’t see the foam, your yeast is probably old and should be replaced.
While you are proofing the yeast, mix together the bread flour and salt in a large bowl (if you have a stand mixer, do this step in the mixer bowl).
When the 10 minutes is up and the yeast is ready, stir the olive oil, pumpkin puree, and spices into the water/yeast/sugar bowl. Whisk until the mixture is smooth.
Pour the wet ingredients on to the flour/salt. Using a spatula, mix until the ingredients are combined. At this point, if you have a mixer, attach the dough hook and knead the dough with the mixer for about 5-7 minutes, until the dough is elastic and has a sheen to it. If you don’t have a mixer, knead by hand for about 10 minutes until you get the same result. Cover the dough with a tea towel and let it rise for two hours.
When the two hours is close to up, pre-heat your oven to 425F with a baking stone or baking sheet inside.
You will notice at this point that your dough has expanded and you now have a HUGE amount of dough. You can do a few things with this:
- Make a giant batch of pumpkin knots
- Divide it, and put half in a storage bag or container in the fridge for use in the next day or so
- Divide it, and put half in the freezer for use in the next couple of weeks
- Divide it, and give half to a friend
- Divide it, and make half pumpkin knots, half pizza dough with it
Start making your knots. Break off a piece of dough (go by feel with this—it should be maybe the size of a golfball) and roll it between your hands to make a cord of dough. Tie it into a knot, and set aside. Continue until you run out of dough.
Bake the knots on your pre-heated baking stone or cooking sheet for about 12 minutes. They will start browning on top when they are done.
While the knots are baking, prepare a large bowl with about 1-2 tablespoons of olive oil and some garlic powder (or fresh minced garlic if you are brave!).
Remove the knots from the oven, and while they are still warm, toss them in the bowl with the olive oil and garlic. Crush them around in the bowl to make sure they are evenly coated. Sprinkle parmesan cheese in the bowl, and toss again.
These are SO GOOD. Try them! Eat them two nights in a row! And then for lunch again the next day!
Tomato Soup with Feta and Basil August 31, 2010Posted by Angela @ Making Food for Friends in good for a group, soup, uncategorized, vegetarian.
Tags: camping, Frankenmuth, soup
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I spent the weekend up north with Ryan and our friends, camping and tubing down the Rifle River. We left to come home pretty early on Sunday, and decided to stop somewhere along I-75 south to get breakfast. As we approached Saginaw, a quick check of what was nearby on Yelp (Yelp is a community-driven website where people review restaurants, stores, businesses, etc) showed that…well…Yelp wasn’t very popular in the Saginaw community. A nearby Big Boy seemed our best option, but when we got off the freeway, Big Boy was nowhere to be found. There was a Big John’s, purveyor of cheesesteaks, so I will have to chalk that mishaps up to a confused Yelp contributor.
We got back on I-75 south, and decided to take a little detour into Frankenmuth for breakfast and a quick walk around town. And that is how I ended up eating a giant calzone at 11am at a place called “T Dubs.” To be fair, the calzone was pretty irresistible… spinach, parmesan cheese, red sauce, ricotta, caramelized onions, and tomatoes all wrapped up in a buttery garlic dough! Who wouldn’t want that for Sunday breakfast?
After our breakfast at T Dubs, we wandered down the street to one of the many hauses in downtown Frankenmuth, and possibly the best one: the Cheese Haus. While I was not brave enough to try the chocolate cheese, I did leave with two different cheeses: a chicken soup cheese (ingredients list specified “vegetarian chicken seasoning”) and a monterey dill. YUM.
When Ryan and I arrived home later on, our plan was to make grilled cheese with our new finds and a batch of homemade tomato soup. But we were hit with unexpected housework upon our return, and I had a bunch work-work to do, so the tomato soup never happened. Ryan made the grilled cheeses while I sat on the couch doing work on my laptop, and that ended up being plenty of food after the ridiculous breakfast.
But since it’s been so long since I’ve posted, I want to leave you with this tomato soup recipe anyways, because we make it often and it is DELICIOUS. Don’t skip the fresh lemon juice or the balsamic–both are key.
Tomato Soup with Feta and Basil
3 ½ cups water or broth
1/3 cup soy sauce
1 tsp onion powder
2 tbl olive oil
2-3 tsp minced garlic
1 small red pepper, finely chopped
1 small onion, finely chopped
1 tsp salt
1 tsp black pepper
2 (15 ounce) cans diced tomatoes (I have used fire-roasted and the kind with basil/oregano in them)
½ cup chopped fresh basil
1-2 tbl balsamic vinegar
2 tsp cornstarch
Freshly squeezed lemon juice
Heat olive oil in a large pot and add onion. Saute until softened and add garlic and red bell pepper. Saute 3 to 4 minutes. Add salt, pepper, diced tomatoes, and water/broth, soy sauce, and onion powder.
Stirring often, bring to a boil. Bring to low heat and add basil and vinegar.
Remove from heat and puree soup with immersion blender to desired consistency.
Return to low heat. Blend cornstarch into just enough water to dissolve without lumps and stir into soup.
Simmer for 15 to 20 minutes and remove from heat. Serve with freshly squeezed lemon juice and feta cheese stirred into individual bowls.
This can easily be halved if you only want 2-3 servings. As written, it makes 5-6.
This is also good with dill instead of basil. Think about stirring in a few crumbles of goat cheese or creme fraiche in place of the feta. Many options exist!
Dill Summer Squash Soup with Lemon August 16, 2010Posted by Angela @ Making Food for Friends in soup, vegan.
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I made this soup almost a week ago, and am just now getting time to write it up! I went out to lunch at Sweet Lorraine’s with my team at work early last week. Three out of the five of us ordered the soup of the day, a dill summer squash soup served with a paper-thin slice of lemon in the bowl. It was delicious, and when a bright yellow squash appeared in our work kitchen the very next day (co-workers with gardens have been very generous with sharing their bounty this year!), I went home and played around, trying to get as close to re-creating it as possible. Here’s what I came up with. It’s great—not exactly what I had at the restaurant, but a nice homage to it, at least.
Dill Summer Squash Soup with Lemon
1 small onion, chopped
1 medium carrots, peeled and chopped
1 medium potato (the waxy type—like a yukon, not a baking potato), peeled and chopped
4 cups of vegetable stock
1 medium yellow summer squash, sliced
1 medium or 2 small zucchini, sliced
2 tbs dill (or ¼ cup fresh dill, chopped)
2 tsp oregano
¼ cup lemon juice (or juice from one lemon)
Salt & pepper
Chop your onion, and cook it over medium heat in a large soup pot (or dutch oven) until translucent and slightly browned. Add the chopped carrot, and cook for a few more minutes.
Pour the vegetable broth over the onions and carrots, add the chopped potato, and simmer until the potato and carrot are tender enough to be pierced with a fork. Add the dill, oregano, squash, and zucchini, and simmer for another 5 minutes or so. Season with salt and pepper.
Remove the soup from the heat. With an immersion blender, puree the soup until it is smooth. If you don’t have an immersion blender, you can puree it in batches in a normal blender.
Squeeze in the lemon juice, and taste the soup to see if you need more lemon, dill, or salt/pepper. Serve with a little added dill sprinkled on top.
Cooking Club: Spicy Lemongrass Soup July 23, 2010Posted by Angela @ Making Food for Friends in cooking club, soup, vegan.
Tags: lemongrass, soup, thai, vegan
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I look forward to cooking club so much! Even though I’m sure I gain 5 pounds every time our cooking club gets together, it’s one of my favorite nights of every month. This month it was hosted by Kirsten of I Eat Veg, and the theme was Asian. I choose the soup course this time around, and put together a spicy lemongrass vegetable soup. Check out Kirsten’s blog in the coming days for some amazing recipes—vegan spring rolls, delicious fresh rolls, tofu peanut noodles with veggies, steamed dumplings, an assortment of dipping sauces, oh-so-good but oh-so-dangerous Mai Tais, and Asian pear & grapefruit with sake granita and pear sorbet (so fancy! so tasty!).
This was my contribution. I hope you enjoy it!
Spicy Lemongrass Soup
1 can coconut milk
4 cups veggie broth
2 stalks of lemongrass, grass cut off and white parts cut/bruised with knife
1 tablespoon curry paste
1 tsp sugar
1 inch ginger
2 carrots, peeled and chopped
1/2 red pepper, chopped
1 cup broccoli, chopped
4 oz mushrooms
1 package baked tofu, diced
1 tablespoon soy sauce
1 tablespoon Golden Mountain sauce (if you have it—if not, no biggie)
lime for garnish
sesame seeds for garnish
Heat the coconut milk and veggie broth in a pot. When it’s warm, add the bruised lemongrass, knob of ginger, curry paste, and sugar. Simmer for 30 minutes. When you have simmered at least 30 minutes, fish out the lemongrass and ginger knob before adding other veggies—otherwise it’ll get lost in the pot! 🙂
Add the carrots first. Simmer until they are tender but not mushy. Add the red peppers next, then the mushrooms, then the tofu, and the broccoli last. Stir in the soy sauce and Golden Mountain sauce (if using). Taste, and add more soy/Golden Mountain/or minced ginger, if necessary.
Garnish with sesame seeds and squeeze fresh lime juice in right before serving.
Jamaican Lentil Stew June 22, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group, soup, vegan.
Tags: jamaican, kale, lentils
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Stew on a 90 degree day? I realize this is crazy, but it’s what sounded good! Never mind that making this raised our house temperature from a cool 81 degrees indoors to a mildly uncomfortable 84 degrees…sometimes you just have to suffer for a healthy dinner.
I am going to write up this recipe as I made it, but please—substitute away! The veggies that went in were the veggies I wanted to use up before re-stocking the fridge tomorrow, and I’m sure you could put in any number of ingredients and still have it turn out delicious. I wish I would’ve put a sweet potato in, but there’s always next time. To spice this up, I used a few spoonfuls of Jamaican jerk seasoning we brought back from our vacation this spring. I forgot how incredibly SPICY this stuff is. I was fine with it, but you might want to start with one teaspoon, taste it, and work up from there. If you don’t have jerk seasoning on hand and don’t want to purchase it, a garlic chili sauce might be nice, or just plain old hot sauce. This is what I used:
Jamaican Lentil Stew
Adapted from 101 Cookbooks
2 cups French lentils, picked over and rinsed
1 tablespoon olive oil
1 onion, chopped
1 teaspoon salt
2 cans diced tomatoes
3 small red skin potatoes, diced
4 carrots, diced
2 teaspoons jerk seasoning
2 cups water
1 bunch of kale, rinsed and chopped
Bring 5 cups of water to a boil. Add rinsed lentils and cook for 20-25 minutes, or until lentils are tender but not mushy.
While the lentils are cooking, prepare the rest of the stew. Heat a tablespoon of olive oil, and saute the onions until they are translucent (or even a little browned–I like mine just on the verge of burnt). Add the carrots and potatoes. I pre-steamed the carrots and potatoes to cut down on cooking time, which you might want to do. If you don’t pre-steam them, you’ll have to cook them for a little while at this stage, remembering to stir often. When the potatoes and carrots are soft, add the diced tomatoes and jerk seasoning to the mix. Stir, and simmer.
Drain the lentils when they are done cooking. Add the drained lentils and two cups of water to the mix. Simmer for a few minutes, tasting to check the seasoning and spice level. Add more salt & pepper or jerk seasoning if needed. Stir in the chopped kale, and cook another few minutes.